Honey Kasutera (Castella)

I guess Japanese food is not all healthy and seaweed- or matcha-filled after all. I like the color and softness of Honey Kasutera, as well as the fact that it is one of the few foam cake that can be enjoyed without an expensive and time consuming layer of frosting/icing.

honey kasutera castella

  1. Ingredients (for a 18-cm round pan)
    • 3 eggs, separated
    • 75 grams all purpose flour
    • 35 grams milk
    • 20 grams honey
    • 60 grams sugar
    • 1/4 tea spoon cream of tar tar
    • Vanilla extract (not required)
  2. Instructions
    • Line a piece of parchment paper on the bottom of the pan. Use parchment paper. I was out of it so I tried to substitute with a regular piece of A4 white sheet, and it didn’t turn out so well. The paper stuck to the bottom of the baked cake too much so when I removed it, a chip of the cake was removed together with the paper.
    • Combine the milk and honey. Put the mixture in the microwave for 30 seconds and then gently stir the mixture until honey is completely combined into the warm milk.
    • Beat the egg whites until almost stiff peak forms.
    • Reduce to low speed, beat in the egg yolks one by one. Beat each yolk until it combines completely before adding another. Should take 20 seconds only each time.
    • Still remain at low speed, add the milk-honey mixture bit by bit, each time adding only 1 tablespoon. Again, beat until the batter is even before adding more milk-honey. Should take 10 seconds only each time.
    • Sift the flour into the batter in 4 parts, fold the flour into the batter gently.
    • Bake. I can’t remember how long I should bake for each type of cake now, so what I do is check it after 25 minutes, then at 10-minute interval until I see the cake looks golden on top. At that time, I insert a toothpick to see if it’s already dry inside. If it’s dry, meaning it’s done, I will still leave the cake baking for maximum 10 more minutes, while checking every 2-3 minutes to make sure the top doesn’t get too brown. This 10 more minutes ensures the cake is firm enough and will shrink LESS (yes, it will shrink and wrinkle no matter what – hate that about foam cake) when taken out of the heat of the oven.
    • Wrap the cake in the piece of plastic wrap and chill in the fridge for a few hours so that the cake doesn’t get too dry.

I used this Kasutera for the base of the corn cake. Look at the color!!!

honey kasutera

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